Blueberry Clafoutis is a favourite dish of mine, especially on cold autumn evenings. It’s a great dish if you love hot fruit and fluffy sponge.
I love this recipe and it’s safe to say my family do too. It is made all the time in our house. Mostly with blueberries but sometimes with raspberries and even cherries.
If you love a hot fruit and enjoy a hot sponge this is the pudding for you!
- 40 g butter
- 200 g /1 punnet of blueberries
- 3 medium eggs
- 80 g caster sugar
- few drops of vanilla essence
- grated rind and juice of 1 orange
- 50 g plain flour
- 142 ml soured cream
Preheat the oven to 190degrees
Lightly grease an ovenproof dish and add the blueberries.
Melt the butter and leave to cool.
Mix the eggs, sugar, vanilla, orange rind and juice, and flour in to a bowl and whisk by hand until smooth.
Gently mix in the soured cream and melted butter.
Pour over the berries and put it straight in the oven for 35-40 minutes until it starts to go golden brown.
Serve straight away – watch out as the blueberries will be very hot.
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